Roasted Red Pepper LabnehRandy Harris
You can find labneh at Middle Eastern markets and specialty food stores.or you can make your own.
Do ahead:
Labneh can be made 5 days ahead. Cover and chill.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
1 whole roasted red pepper from a jar
1 teaspoon fresh lemon juice
1/2 teaspoon honey
2 cups labneh (Lebanese strained yogurt)
Kosher salt
Preparation
Puree red pepper, lemon juice, and honey in a blender until smooth. Mix red pepper puree and labneh in a medium bowl; season with salt.
